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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 4041 FOOD SAFETY AND LAW COMPULSORY 3 0 0 5

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Gastronomy And Culinary Arts

Course Objective

Food poisoning and rules to prevent them in the time it takes to provide the service to the purchase of food hygiene and to teach the principles

Learning Outcomes of the Course Unit

1   Learning the Turkish Legislation 2   To have information about the International Standards 3   Food Legislation and the reasons are, be knowledgeable about the basic principles of food legislation and Codex Food Products 4   Food Packaging and Labeling Regulations grasp 5   Hazard analysis and critical control points system: implementation, monitoring, to have information about the documentation hazard analysis and critical control points system: implementation, monitoring, to have information about the documentation

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Importance of Food Control 2 Quality Concept and Quality Elements in Food 3 Laws, Regulations, Notifications and Guidelines on General Information 4 Turkish Food Codex 5 5996 No. of Veterinary Services, Plant Health, Food and Feed Law 6 Turkish Food Codex Microbiological Criteria 7 Midterm / Turkish Food Codex Microbiological Criteria 8 Some Study of Food Labels 9 Food Hygiene Regulations 10 Food Standards and Control Criteria 11 Description of Hazard Analysis and Critical Control Points (HACCP) 12 Some HACCP application in the production of food 13 ISO 22000 Food Safety Management System 14 ISO 22000 Food Safety Management System 15 Final Exam 16 Final Exam

Recomended or Required Reading

Dr. Teslime Mahmutoğlu, Gıda Endüstrisinde `Güvenli Gıda Üretmek, ODTÜ Yayıncılık, 2007 Mustafa ÖZEN, Gıda HUKUKU, ISBN 9786051466521, Adalet yayıncılık, 2015 (pandora.com.tr) Süleyman ERDOĞAN, GIDA GÜVENLIĞI, ISBN 9786051510736, Hayat yayıncılık, 2014

Planned Learning Activities and Teaching Methods

Lecture Format, Discussion, Problem Solving and Question-Answer

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

Midterm and Final Exams

Language of Instruction

Turkish

Course Policies and Rules

Dokuz Eylul University School of Applied Sciences Teaching and Exam Application Principles

Contact Details for the Lecturer(s)

gozde.turkoz@deu.edu.tr

Office Hours

Wednesday 13:00-15:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 3 42 Preparations before/after weekly lectures 14 5 70 Preparation for midterm exam 1 3 3 Preparation for final exam 1 3 3 Preparing presentations 5 3 15 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 135

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 4 4 1 1 1 1 LO.2 1 5 1 1 1 1 LO.3 1 4 1 1 1 1 LO.4 1 4 1 1 1 1 LO.5 1 5 1 1 1 1